Age

Country of origin Austria

Taste & Flavour

Sourdough in the world

1513 sourdoughs

82 countries

1188 cities

Mixture

Unknown

LiquidFlourOther

Didi

Since 2017

Fascination for naturally leavened bread and problems with yeast based products

Characteristics

Used flour is strictly Tipo 0 violet from Molino Murano. The sourdough is absolutely great for handkned (Rubaud method) open crumb breads (see #brotokolls Instagram Profile: @brotokoll). Avg. time until it triples is around 6 hours at 25 degrees. room temperature

Viscocity

Taste & flavour

Recipe

Starting ingredients

% 10

Feeding ingredients

10% Starter

100% Flour

100% Water

1

The starter is used directly out of the fridge. Used water temperature for feeding is roughly 33 degrees Celsius. Flour is stored at room temperature (avg. 25 degrees). Water and starter are mixed, flour is added and the whole mass is put in a high bin which is covered with plastic wrap which has holes in order to let the sourdough breath. Feeding ratio: 1:10:10.

10% Starter100% Flour100% Water

Working method

1

I took a a starter amount of 10% of a given sourdough (was a gift) and built my sourdough with it.